I’ve eaten plenty of oatmeal in my day. Until very recently, I couldn’t imagine there was a tastier way to enjoy it than with a nice pat of organic butter and some brown sugar. You know how the butter melts in and mixes with the slightly chunky brown sugar? And how it transforms the virtuous oatmeal into something a little rich and decadent? Well, I just love that.

Sometimes I add fruit, and sometimes I add nuts. Sometimes I add some raw milk or cream and sometimes I go with maple syrup instead of brown sugar. No matter what goes on top of my oatmeal, though, it’s always been pretty sweet: even though I try to minimize all sugars in my diet, it just never occurred to me to eat savory oatmeal.

But then I tried it. And I don’t think I’ll ever go back.

Have you been there yet? To the land of savory oatmeal? Give it a go. I think you’ll love it.

Though there is a hint of sweetness here in the form of the dried figs (they play so nicely with the salty feta and the oily pine nuts, after all), you can feel free to use fresh figs or leave them out altogether. I used thick rolled oats, but you can make this recipe with steel-cut oats, if you prefer (keep in mind you’ll need to cook them longer, about 30 minutes). Be sure to use gluten-free oats if you follow a gluten-free diet.

Oats are high in fiber, magnesium, and the spectrum of B-vitamins, but like most grains, they contain naturally occurring compounds (phytic acid and enzyme inhibitors) that can make them difficult to digest and bind up some of their nutrients. For this reason, it’s a good idea to soak the oats in a mildly acidic liquid (such as water mixed with a little yogurt or lemon juice) before cooking in order to maximize their “digestibility” and to make sure you derive the benefits of the nutrients they contain. When I remember, I do soak my oats in the refrigerator overnight. The oats absorb a lot of the water, so I add more before cooking them in the morning.

Directions:

1. Combine water with oats and figs in a medium saucepan over high heat. Bring to a boil, then reduce heat and cook, stirring occasionally, until the water is just about absorbed (about 5 minutes). Allow to cool slightly

2. Spoon the oatmeal into serving bowls and top with the pine nuts and feta cheese. Drizzle in some olive oil and top with the black pepper.

The only savory oatmeal dish I’ve ever had was haggis, served in Malawi of all places! I think I prefer you recipe, which I can just picture being a tasty, healthy, and warming lunch on a cold winter day.

I was skeptical at first read, but I must say that this recipe is growing on me. Brown sugar and cream has always been my favorite way, but my wife always finds by oatmeal too sweet for her liking, I bet we would both love it this way. I’ll try it soon and let you know how it goes. Thx – S

What a great idea! I would have never thought to make oatmeal a savory dish, but since this looks so good I think I might try it! I have been trying to think of new recipes to put in my new lunch box from Laptop Lunches (it’s this great bento-style lunch box) and I think this might just fit the bill!

I have seriously been craving savory oatmeal lately! I’ve been eating a bowl simply with salt and pepper and a fried egg on top. Now THIS is what I want next. I need some feta, but maybe gorgonzola will work. I have everything else. Looks amazing.

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Welcome!

Hi there! I'm Winnie. I am a published author and I create and photograph the recipes here at Healthy Green Kitchen. I am also a nutrition and strength coach, as well as a competitive powerlifter. I live in NY's Hudson Valley with my husband, kids, cats, dogs, and chickens.